Vegan Chocolate Chip Cookies
Total Time
1 hour 2 minutes
Prep Time
20 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(11)
Ingredients
12 cookies
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (105g) vegan butter, melted
- 1 tbsp molasses
- 1/4 cup (60g) tahini or natural almond butter (made with just almonds)
- 1/4 cup (60ml) water
- 2 tsp vanilla extract
- 1 3/4 cup (225g) all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup (120g) vegan semisweet chocolate chips
- 3/4 cup (120g) vegan dark chocolate chips
- Flaky sea salt for sprinkling
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Preparation
Step 1
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 2
In a large mixing bowl, whisk together the dark brown sugar, sugar, melted butter, molasses, and tahini. Whisk vigorously for 1-2 minutes or until the mixture begins to thicken and clump together.
Step 3
Whisk in the water and vanilla.
Step 4
Pour in the dry ingredients and use a rubber spatula to fold the dough together. Just before the flour is completely mixed in, pour in the chocolate chips and fold to fully combine.
Step 5
Place the bowl uncovered in the refrigerator and chill for 30 minutes.
Step 6
After 20 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 7
When the 30 minutes are up, scoop the dough out onto your baking sheet using a large 2 oz scoop or 1/4 measuring cup. Bake 3-4 cookies at a time as they spread quite a bit.
Step 8
Bake for 11-14 minutes or until the edges are a very light golden brown and the centers still look a bit underdone. Let the cookies rest on the baking sheet for about 3 minutes, then transfer to a cooling rack and sprinkle with flaky sea salt.
Step 9
They’re best when cooled, but the chocolate on top still looks a bit melty. Store in an airtight container at room temperature for up to 5 days. When you want a cookie, heat in the microwave for about 5 seconds and enjoy!
Step 10
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Chef's notes
Vegan Butter – Use vegan butter sticks, not from a tub. If unavailable, try using melted refined coconut oil, though not tested.
Molasses – Stick with molasses for the best flavor. Pure maple syrup can be a substitute.
Flour – Consider using Bob’s Red Mill gluten-free baking flour as an alternative. Weigh the flour to ensure accuracy.
